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Sunday, April 4, 2010

Roasted Yellow Pepper Soup - Passato di Peperoni

A golden soup to brighten a stormy day on the Oregon coast.

From the kitchen of One Perfect Bite...Storms pass, but when you're in the midst of one it's wonderful to have a meal that will warm the cockles of your heart. Bob is grilling a chicken to accompany this wonderfully light soup that originated in a Florentine trattoria. Its molten color evokes summer and the soup captures the heady flavor of peppers that have ripened under the Tuscan sun. Served hot or cold, Passato di Peperoni, is a perfect first course, and a wonderful way to begin a meal. This is really simple to make. The trick to making what could be an ordinary soup spectacular lies in the roasting of the peppers. No short cuts should be taken here. I've found I get the best flavor if the peppers are drizzled with olive oil and placed in a 375 degree oven for 30 minutes before they go into the stockpot. Once that's done, you're on your way to having one of the best soups you've ever tasted. I highly recommend this. As a matter of act, I happen to love this soup. Serve it with a lovely salad, some great bread and plain grilled meat or poultry for a peasant feast that kings will envy. Here's the recipe.

62 comments
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Oh my gosh, Mary- I LOVE roasted peppers. My grandmother ALWAYS had them available and we would have soups such as this one or make wonderful sandwiches with tomatoes or eggs. Lovely! Is that your view?? My gosh, even a stormy day is spectacular!xoxo Pattie

Oh this is lovely, I wish I had this recipe when I was easting Lent Diet....

THis is very strange... Two nights ago Vancouver was hit with a bad storm...you had the same bad weather. Yesterday It was 27C in North Bay during the day, and suddendly at night the weather changed and turned to heavy winds, rain everything was blowing away. It was scary, we thought we were under tornedo warning...the temp dropped to 4C overnight.

Lovely! I love passato di peperoni, usually it is a bit of a 'posh' starter in Italy, in a way one of those things that people serve before many other dishes, but never for me, just a big bowl and some nice crusty bread is all I need in a stormy night :-)

A delicious ray of sunshine on a stormy day. And, by the way, I've loved some cloudy, rainy days on the Oregon coast when we lived in California. I see myself curled up with a good book, a cup of this soup and a view of the roiling sea. Delicious and comforting!

What a lovely soup! I love roasted red pepper soup, but yout is new to me. We are vacationning in Victoria BC and your pictures were what we lived here on Good Friday; scary stuff. Thank you for your nice visit.Love your blog.Rita

Mary, the shots of the stormy ocean are breathtaking! Almost every workday, I park at the famous Asilomar Beach (Pacific Grove, CA) to enjoy a packed lunch. I love it when it's stormy, and the waves are crashing. I'm mesmerized by it, so I loved your shots. As for the soup-- I've made a roasted red pepper soup, but I never thought of yellow peppers, which I always buy and grow in the summer. Lovely, and I'm always so pleased when I see your recipes. They're just lovely, and I marvel at how you post just about daily!

That sounds delicious and I love the photos of the coast. I love stormy weather. I looks like it was a beautiful day to curl up in a nice sweater with a delicious bowl of your soup. I've got a pumpkin on my counter now waiting for me to make a soup....now I must add this to my to do list as well:) thanks for sharing!

Mary, beautiful pictures as always. I have roasted a lot of peppers, however never for a soup recipe. I've been wanting to try one from Giada on FN with reds and still haven't got around to it. I think I will try this one first! I have also heard that they can be served cold in the summertime with a dash of sour cream on top. Have you ever heard about that?

You are right Mary...a golden soup is perfect storm food! Your pics just carried me along and made me want the soup even more!! This is a winner and I think some of your sun dried tomato pesto on a crusty French bread would be the perfect addition :-)

Hi Mary, thank you for visiting by blog and leaving your nice comment :) I just wanted to say that you photos are truly amazing and this roasted pepper soup sounds delicious! I would never thought of turning this yummy vegetable into soup. Brilliant idea to serve it with a piece of fantastic crunchy home made bread ... what a perfect dish!|

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